Crispy Egg Salad
A delectable twist on the classic egg salad, featuring crispy patties made from hard-boiled eggs, mozzarella, and a hint of sriracha. Perfect for a quick lunch or elegant side dish.
Ingredients
Main Ingredients
- 6 hard-boiled eggs (chopped) The heart of this dish, their rich, creamy yolks add a velvety texture.
- ½ cup shredded mozzarella cheese Melty, creamy, and slightly tangy, it complements the eggs beautifully.
- 2 tablespoons mayonnaise Option to use Kewpie mayonnaise for an enhanced flavor.
- ½ tablespoon sriracha A gentle hint of spice that adds excitement to the dish.
- 2 teaspoons chives (chopped small) Brings brightness and a subtle onion flavor.
- to taste tablespoons kosher salt Enhances all the flavors.
- to taste cracked black pepper black pepper Adds depth and warmth.
Instructions
Mix the Egg Salad
- Chop your hard-boiled eggs into small pieces.
- In a large bowl, combine the chopped eggs with shredded mozzarella cheese.
- Gently fold in the mayonnaise and sriracha without mashing the eggs.
- Add fresh chives, kosher salt, and black pepper, stirring until combined.
Pan Fry the Egg Salad
- Heat a non-stick pan over medium heat and add a drizzle of oil.
- Scoop dollops of the egg salad mixture into the pan to form small patties.
- Fry for about 2-3 minutes on each side until golden brown and crispy.
Assemble
- Serve the Crispy Egg Salad warm or at room temperature.
- Place on a bed of fresh greens or serve in crusty bread slices.
- Garnish with additional chives or paprika for color.
Notes
For a lighter version, substitute half the mayonnaise with Greek yogurt. Store in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended.